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Classic pissaladiere
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
French onion tart: Thickly topped with sweet onions for a taste of sunny France.
Ingredients:
  • 3/4 tsp dried yeast
  • 5.00 gm caster sugar
  • 160ml (2/3 cup) warm water
  • 225g (1 1/2 cups) plain bread flour
  • 1.20 gm salt
  • 60ml (1/4 cup) olive oil
  • 5 brown onions, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 fresh thyme sprigs
  • 245g (1 1/2 cups) black olives
  • 80g btl anchovy fillets, drained
Instructions:
  • In a small bowl, mix together the yeast, sugar, and 2 tablespoons of water. Cover with plastic wrap and let sit in a warm place for 15 minutes until foamy.
  • In a large bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture, remaining water, and 1 tablespoon of oil. Use your hands to combine the ingredients into dough. Transfer the dough onto a clean work surface and knead for 10 minutes until smooth and elastic. Brush a large bowl with oil, place the dough inside, and coat it with oil. Cover the bowl with a damp tea towel and let the dough rise in a warm spot for 1 hour until it doubles in size.
  • Heat the rest of the oil in a spacious non-stick skillet over medium heat. Sauté the onion, garlic, and thyme, stirring frequently, until golden (about 50 minutes). Let it cool slightly before using.
  • Shape the dough into a 20 x 45cm oval and place it on a large greased baking tray. Cover it with a tea towel and let it rest for 30 minutes to rise.
  • Preheat oven to 230C. Evenly spread the onion mixture on the dough, leaving a 2cm border. Add olives and anchovies on top. Lightly spray the border with oil. Bake until golden, about 20 minutes.

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